Grilled Tuna Steak with Spring Onions and Provencal Vinaigrette

• Four 8-ounce tuna steaks, 1 inch thick
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 12 spring onions, white and green parts, tops trimmed
• 1/2 cup Provencal Vinaigrette (page 240)

1. Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil.
2. Sprinkle both sides of the tuna with a fair amount of salt and pepperyou should see the seasoning on the fish.
3. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
4. Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat.
5. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to mark them.
6. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare.
7. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but dont burn.
8. To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices.
9. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.

tuna, extravirgin olive oil, kosher salt, spring onions, vinaigrette

Taken from www.epicurious.com/recipes/food/views/grilled-tuna-steak-with-spring-onions-and-provencal-vinaigrette-377769 (may not work)